Recipes
Chicken roasted with artichokes, tomatoes and capers
10 minutes
25 minutes
4 servings
| 2 cups | cherry or grape tomatoes | 500 mL |
| 14 fl. oz | 1 can artichoke heart quarters, drained | 398 mL |
| 4 cloves | garlic, minced | 4 cloves |
| 1 tbsp | bottled pickled capers, drained | 15 mL |
| 4 | skinless, boneless, chicken breasts | 4 |
| 2 tbsp | Becel® with Bertolli Olive Oil | 30 mL |
| 1½ tbsp | balsamic vinegar | 22 mL |
| ¼ tsp | each salt and coarsely ground black pepper | 1 mL |
| 2 tbsp | chopped fresh oregano leaves (or 2 tsp/10 mL dried) | 30 mL |
- Preheat oven to 425° F (220° C).
- Spread tomatoes, artichokes, garlic and capers in a single layer on a large rimmed baking sheet. Place chicken breasts on top of vegetables. Dot chicken and vegetables with margarine; drizzle with balsamic vinegar and sprinkle with salt, pepper and oregano.
- Roast in preheated oven for 25 minutes or until chicken is cooked through (juices run clear when pierced with a fork). Serve with whole grain couscous or brown rice.